Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances
In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. Th...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2022-09-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/893 |